Bready or Not Original: Pumpkin Cake Cookies

It’s November, and that means it’s pumpkin time! This Pumpkin Cake Cookies recipe is fast and delicious.

Cake mix is a fantastic shortcut ingredient. Don’t snub it. Doctor it, make it your own. I used Aldi’s yellow cake mix here, and it turned out great!

These cookies bake up light and fluffy, the walnuts providing a nice crunch. The pumpkin comes through with flavor and color.

PrintBready or Nor Original: Pumpkin Cake CookiesNeed pumpkin cookies in a hurry? Here’s your go-to recipe. Doctored cake mix is the shortcut to tasty, seasonal treats! Makes about 36 tablespoon-sized cookies.Course Dessert, SnackCuisine AmericanKeyword cake mix, pumpkinAuthor Beth CatoEquipmentparchment paperIngredients15 ounces pumpkin puree can1 large egg room temperature2 Tablespoons vegetable oil1 box yellow cake mix1/2 cup rolled oats also called old fashioned oats2 1/2 teaspoons pumpkin spice mix1 cup walnuts chopped1/2 cup dried cranberriesturbinado sugar optionalInstructionsPreheat oven at 350-degrees. Line a baking sheet with parchment.In a large bowl, combine the pumpkin, egg, and oil. Mix in the cake mix, pressing out any clumps. Add oats, pumpkin spice, walnuts, and cranberries, mixing until combined. Dough will be sticky. Use a spoon to form balls of dough to space out on baking sheet. If desired, sprinkle some turbinado sugar on each cookie.Bake for 10 to 12 minutes, until set. Move to cool on a rack. Store in a sealed container with waxed paper between the stacked layers.OM NOM NOM!